These managers oversee staffing for each of these tasks as well as the business and accounting of operations. On the other hand, there is no known specific date for the beginning of commercial eating places outside the home, but the first restaurant as we know it dates back to the sixteenth century in England. A midday meal, prepared at a fixed time, was served at a common table. At about the same time, coffeehouses were becoming popular in Constantinople. These coffeehouses spread through Europe during the next century. Usually, the coffeehouses were meeting places for the artistic, literary, and political leaders. Eventually, Paris became famous for its coffeehouses and later became the world’s restaurant capital where their chefs also became popular with delicious delicacies.
Restaurant and food managers may work in restaurants both in cook jobs and the proper arrangement and order of the services, ranging from elegant hotel dining rooms to fast food restaurants. While in food service facilities, ranging from school cafeterias to hospital food services. Whatever the setting, these managers coordinate and direct the work of the employees whom they usually have hired and trained. Also, they are responsible for buying the foods and equipment necessary for the operation of the restaurant or facility. They may help with menu planning. Periodically, they inspect the premises to ensure the maintenance of health and sanitation regulations. They must perform many clerical and financial duties, such as keeping records, directing payroll operations, handling large sums of money, and taking inventories. Their work usually involves much contact with customers and other clients, such as taking suggestions, handling complaints, and creating a friendly atmosphere. In addition, restaurant managers generally supervise any advertising or sales promotion for their operation. In a number of very large restaurants and institutional food service facilities, the manager is assisted by one or more assistant managers and an executive chef. These specially trained assistants oversee service in the dining room and other areas of the operation. They also supervise the kitchen staff, cooking jobs, and preparation of all the foods served. To sum up, restaurant and food managers are responsible for the success of their establishment. They must continually analyze every aspect of its operation and make whatever changes are needed to guarantee its quality service and of course, profitability.
These duties of a chef job and restaurant management are common, in varying degrees, to both owner-managers of relatively small restaurants and to non-owner managers who may be salaried employees in large restaurants and institutional food service facilities. The owner-manager of a restaurant would be more likely to be involved in service functions like executive chef jobs. Sometimes he/she may opt to work by operating the cash register, waiting on tables, and performing a wide variety of tasks. Experience in all areas of restaurant and food service work is an important requirement for successful management. The food manager must be familiar with the various operations of the establishment – in terms of food preparation, service operations, sanitary regulations, and financial functions. Likewise, one of the most important requirements for the restaurant or food manager is to have a good business knowledge. Successful functioning in the job demands that one possess a high degree of technical knowledge in handling business details, such as buying large items of machinery and equipment and large quantities of food. There are certain personality characteristics, too, that are desirable. Among these are poise, self-confidence, and an ability to get along with people. The work of the restaurant or food manager would also require some special physical characteristics. Conditions might demand that the manager be on his or her feet for periods of some duration, and the hours of work might at times be long and irregular. Managers should possess the physical traits necessary to perform these tasks and work long, irregular hours when necessary.
Furthermore, one main objective for chef employment is to direct the activities of a variety of businesses that provide goods and services to the general public. In large restaurants and food service organizations, promotion opportunities are frequent for employees with a knowledge of the overall operation. Experience in all aspects of the work is an important consideration for the food service employee who desires advancement. The employee with a knowledge of cook job and kitchen operations may advance first from pantry supervisor to food manager, assistant manager, and finally to restaurant or food service manager.
For more details about chef employment, you can find more related job listings at ChefCrossing.com. This site will provide you the best listings that you’ve been searching for. In just a few minutes, you can able to sign up without any hassle or risk. Try it!
